For the potato cakes:
In a jug, whisk the eggs, milk, finely sliced spring onions and olive oil together.
Stir in the instant mashed potato mix, plain flour, baking powder and the lemon juice.
Heat a flat griddle and drop tablespoon-sized dollops of the mixture onto the hot griddle.
Cook for about 30 seconds a side, or until golden-brown and firm enough at the sides to flip.
For the topping:
Once you have made the pancakes, mix the sour cream and horseradish cream together. Add a dollop of the horseradish cream on top of each pancake once they've cooled a little. Tear off strips of smoked salmon and arrange the small slices on each pancake.
Decorate each salmon-topped pancake with a tiny feather of dill.
Recipe taken from Nigella's book, "Nigella Express"
For more recipes, please visit the BBC website: www.bbc.co.uk/food
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» 21h ago
I’ve heard about Delices and Gourmandises by my grandparents as they always order there some of our dishes or pastries during family ceremonies. I’ve never tried one of their products but maybe next time I will ask my grand-mother to order at Delices and Gourmandises online store on my next visit. Let’s say chocolates!! :)
» 22h ago
» 23h ago